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Saturday, March 14, 2009

Palmer House Brownies

One of my New Year's resolutions last year was to try one recipe each month out of BonAppetit magazine. I probably keep that resolution once every three months but earmarked several recipes out of the March 2009 issue. I love the R.S.V.P. feature where they track down reader's favorite dishes from various restaurants because it combines two of my loves, travel and cooking. I earmarked this recipe for Palmer House Brownies immediately as I love brownies and loved the idea of using apricot preserves as a glaze.

These brownies are not your average run of the mill brownies. I am by no means a brownie snob and sometimes use a box mix and other times make them from scratch but these are decadent. Rich and nutty, they accomplish what most brownie recipes aren't able to; be simultaneouslycakey and fudgy. The apricot preserves add an ever-so-slight tang and an elegant finish. I think they would also be nice with almonds and raspberry preserves. Simply delicious!

Bake brownies until edges are raised and cracked and tester inserted into center comes out with some moist batter attached, about 45 minutes. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted jam over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours. Cut into 16 brownies and serve chilled.